Well, it is now a week later and back home this morning from Philly via LAX. I had a great visit and increased my knowledge of commercial BBQ quite a bit (which was what I was hoping to do). I am kicking myself for the 12 years I spent in the US and all the BBQ joints I visited, without then having a more critical/experienced/interested eye
. Anyway, I'm now working hard to make up for it. I tried to do something BBQ-ish each day in order to keep climbing the BBQ curve - in this I was relatively successful. I was 2 days in SF, then 5 in Philly.
Fri 21: Arrived midday, and that evening tried Memphis Minnie's on 576 Haight in SF: tried the pulled pork, brisket, chicken and SL ribs, with m'n'c and slaw. I liked the brisket in particular, moist, un-sauced, flavorful and sliced. I would certainly go back for the brisket.
Sat 22: Morning: At the farmers market at the Ferry Building in SF, principally to try the porchetta sammie from Roli-Roti. Well, if you haven't tried one, then you really should - it might just be the best sandwich in the world! Not really BBQ, I know (electric rotisserie). Whatever, easily as good as a great smoked meat BBQ sandwich I think. They sell 650 of these on a Saturday morning at this location.
Afternoon: Went to 4505 BBQ on Divisadero @ Grove. Only tried the brisket and SL ribs, which were outstanding, especially the ribs. I'd be back there in a heartbeat. Lot of people were also having their burger, which my friend said is probably the best in SF, which is saying something coming from him.
Had OD on meat a bit and visited friends in the arvo so missed a visit to Phat Matt's in Oakland.
Tue 23: Arrived 3am into Philly on Monday, so didn't reboot BBQ mode until Tuesday evening when I visited Deke's BBQ in Roxborough, mainly because it was near to where we were staying. Great location, really good atmosphere I thought. Tried the ribs and brisket, both very good, though I like to add sauce myself. Didn't try the sides as it was late and the jet lag was getting to me. Deke answered my questions and was most forthcoming for a busy man. As we return to Philly each year at least once if not more, this spot will always be on my hit list.
Wed 24: Tried Fette Sau in the evening. Had pretty high expectations of this as one critic rated the NYC location one of the top three in NYC (along with Mighty Quinn's and Hill Country BBQ). I thought the old converted industrial building was pretty neat, a great Philly-style location. The brisket was perfect and the sides (slaw, potato salad and something else) were excellent. The ribs though were disappointing, my wife was quite disdainful after what she gets back home. We had a great night with old friends (but why do they insist on playing loud music so you have to shout!).
Thu 25: No eats this day, but good BBQ locations. First went to Meadow Creek Smokers in New Holland, PA. Surprised to meet Amish owning/running the place and had a long conversation with the guy in the shop (name escapes me for the moment - he was very friendly). Took me right through their box smoker. They have sold over 200 of these in less than a year which seems like a good number. After lunch in Reading with an old work-mate, went to Shillington and Tasty Licks BBQ Supply, where I got loaded up with a good cross-section of their large selection of rubs. They also had BBQ related things that are unobtainable down our way and I got some stocking stuffers as well.
Fri 26: Was trying to get to Jimmy's BBQ and the Firecraft shop over West Chester/Malvern way - but Firecraft not answering their phone so instead went to Sweet Lucy's just off the 95 at the Tacony Palmyra Bridge. I think I got them on a bad day, though their sides (collard greens, slaw and something else) were pretty good as was the corn bread. Reminded me of Famous Dave's in many ways.
As I am very interested in commercial BBQ practices, I had a growing interest in how do guys in BBQ joints hold their product without it drying out? I know all about hot holding, holding in steam cabinets etc, but even with these tools, it is obvious that since you can't pull meat straight out of a smoker all the time, for each order, you have to solve this problem in order to get consistent quality? How come some guys can do it and some can't? Seems to me to be a central question in the commercial BBQ equation.
I'd like to thank everyone who took the time to respond and give suggestions. I used something from most if not all of you. LMAJ, I have been gone about 6-7 years now - but going down 21st Street still just as much a pothole adventure as it always was and La Colombe on Rittenhouse Sq still close to being the best coffee anywhere (if only they would serve it properly hot!). You either love Philly or hate it, and we continue to love it.
